Bacon Sausage & Leek Flan

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General Tip


Time, Temperature and Serves is approximate and is a guide only.

min Preparation time min Cooking time Serves
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1 Roll Short Crust Pastry

  • Filling:
  • 15g butter
  • 5 small or 3 large leeks – washed and finely chopped
  • 500 g COLCOM Bacon Sausages – quartered or sliced
  • 2 egg yolks
  • 150ml double cream
  • Salt and pepper
  • Whole grain mustard
  • Cheese – freshly grated


  1. Roll out pastry and use to line a 20 cm flan ring. Refrigerate for 30 minutes to relax (this prevents shrinkage during baking).
  2. Preheat oven to 190⁰
  3. Bake the pastry case blind (covered with greaseproof paper and filled with baking beans).
  4. Remove from the oven and reduce the temperature to 170⁰
  5. Melt the butter in a frying pan and cook the leeks until soft.
  6. In a second pan warm the COLCOM Bacon Sausages.
  7. Mix together the egg yolks and cream. Add the leeks and COLCOM Bacon Sausages. Season with salt and pepper.
  8. Spread a fairly thick layer of mustard on the base of the flan and then pour in the filling.
  9. Sprinkle evenly with grated cheese. Bake in the oven for 30 minutes or until the filling has set.